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desserts-baking

Dark-Chocolate Beetroot Cupcakes

Rich & earthy, these are a real treat!

45 10
Dark-Chocolate Beetroot Cupcakes | DonalSkehan.com, Rich & earthy, these are a real treat!

desserts-baking

Dark-Chocolate Beetroot Cupcakes

Rich & earthy, these are a real treat!

45 10
Sunday, October 16, 2011

Makes 9 to 12 cupcakes

For the cakes:

100g dark chocolate

200g cooked beetroot, puréed with a blender

110g caster sugar

110g soft butter, softened and cut into small pieces

2 large eggs

175g self-raising flour

1 tsp baking powder

50ml milk

Chocolate frosting:

110g butter, at room temperature

1 tsp vanilla extract

325g icing sugar

4 tbsps cocoa powder

75ml double cream

 

Cupcake tray

Heatproof bowl

Saucepan

Large mixing bowl

Handheld mixer

Medium mixing bowl

 

 

45 mins
Serves 10

Don’t be nervous about using beetroot in these cupcakes. Think of it in the same vain as carrot cake! They help make a rich chocolate batter and there is just a faint, sweet earthiness.

Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases. Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.
In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix. Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm.
Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.
To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth. Using a palate knife, frost the cupcakes when they are completely cool.
45 mins
Serves 10

Ingredients

Makes 9 to 12 cupcakes

For the cakes:

100g dark chocolate

200g cooked beetroot, puréed with a blender

110g caster sugar

110g soft butter, softened and cut into small pieces

2 large eggs

175g self-raising flour

1 tsp baking powder

50ml milk

Chocolate frosting:

110g butter, at room temperature

1 tsp vanilla extract

325g icing sugar

4 tbsps cocoa powder

75ml double cream

 

You'll Need

Cupcake tray

Heatproof bowl

Saucepan

Large mixing bowl

Handheld mixer

Medium mixing bowl

 

 

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